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michael_h · 2014-10-21 · Original thread
Steeping your grains is all there is to it. You still have your specialty roasted grains, but instead of base extract you use a 'base grain'.

I got the basic process from http://www.amazon.com/True-Brews-Craft-Fermented-Kombucha/dp.... As a bonus, it also has instructions for mead, sake, kombucha, soda, fruit wines, and kefir. Each section includes a 'master' recipe and then 4 or 5 specific recipes. After a couple of batches, you will start making your own recipes without even thinking about it. I usually get 10 or 11 bottles from a batch, which is perfect for me. I'm not a daily drinker. The watermelon/mint soda combined with a good gin is dangerously good though, watch out for it.

The book uses the two-pot method that pyoung talks about. With such a small volume of water, the temperature is pretty stable, especially if you use gas. I found that the efficiency was a little lower than what I was used to, so I just used a little bit more grain, which increased my batch costs by about 25 cents. I ended up using a small sports cooler that I already had around - I wrap it in a towel and it stays remarkably stable, plus it has a spout on the bottom that makes sparging easier.

IKEA has 3 gallon pots for $12.

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